Instant Pot Shrimp Curry

Absolutely delicious and easy south Indian seafood curry. This is one of my husband’s favorite dishes. Shrimp cooked in spiced creamy onion and tomato based gravy with a subtle hint of coconut flavor. I have used Instant Pot Duo Mini (3 QT) to make this curry.

Using Kashmiri Red chilly powder in Indian dishes gives the bright red color and it has less heat compared to regular Red chilly powder. You can buy them at any Indian grocery stores or you can use paprika instead.

Course: Side dish Cuisine: Indian Yield: 5 servings

Cooking time:30 mins INGREDIENTS

Coconut oil- 2 tbsp

Raw medium-large shrimp (peeled and deveined)-12 oz packet

Small onion sliced-1

Medium Tomato chopped-1

Lemon sized Tamarind/Brindle berry-2

Curry leaves-1 stem

Ginger garlic paste- 1 tsp

Black Mustard seeds- 1 tbsp.

Coconut cream- 2 tbsp.

Salt- 2 tbsp.

Turmeric powder-1/4 tsp

Kashmiri red chilly/Paprika-2 tbsp

Coriander powder- 2 tbsp.

Cumin powder- 1/4 tsp

Fenugreek powder- 1/4 tsp

Water- 2 cups

STEPS

Thaw and Clean the shrimp thoroughly and remove the tail.

Wash the brindle berry/ tamarind and soak in 1/2 cup water.

Keep the IP on sauté mode and once hot, add the oil followed by mustard seeds, curry leaves, fenugreek powder and ginger garlic paste. Stir well so that it doesn’t burn or stick to the pot.

Add onion slices and chopped tomatoes along with salt and turmeric.

Sauté for 3-4 minutes until the onions are translucent.

Meanwhile prepare a thick paste of Red chilly powder, cumin powder and coriander powder with 2 tbsp water.(this will prevent burning of spices when directly added to the pot)

Add the spice paste to the onion masala and stir well for a minute and add the tamarind piece along with few tbsp water so that nothing burns or sticks to the bottom of the inner pot.

Once oil starts separating from the masala,add 2 cups water and tamarind pieces and close the IP with a glass lid.Let the curry continue simmering for 2 minutes on sauté mode.

Now add the cleaned shrimp, stir well and close the IP. Set the Pressure cook for 3 mins at high pressure.

Once done, open the lid by the 10 min Natural Pressure release. Keep the IP on saute mode and stir gently and add in the coconut cream.

Let the gravy simmer for 3 to 4 mins and when it reaches the desired consistency, turn off the IP. Check the salt and transfer the curry to the serving dish/let it sit in the Instant Pot on ‘keep warm’ mode.

Serve the curry with Rice or Roti.

TIP 1 #You can substitute Kashmiri redchilly powder with Paprika too. You can get them at any Indian grocery stores.